It's possible a cocktail called a mojito is fueling the fresh-mint trend. The Cuban libation teams oodles of fresh mint with rum, sugar and lime juice. Over the past few years, it has become a must-have concoction in watering holes from coast to coast.

"Mojitos are extremely, extremely popular," said Nicole Aloni, author of "The Backyard Bartender: 55 Cool Summer Cocktails" (Clarkson Potter, $16.95). "When you see a major company like Bacardi making auxiliary products like mojito kits and muddlers (devices for crushing mint and sugar into a paste), you know it's a commodity. And now more and more variations are being made. It's the only cocktail that can be placed in the same category popularity-wise as the margarita.

In bowl, combine egg, milk, flour and salt. Mix well with a fork. Pour batter evenly over peaches. In small bowl, stir 1/4 cup sugar, almonds and half of mint; sprinkle over mixture.

Bake until crust forms and peaches are tender and baked through, about 15 minutes. Remove from oven and sprinkle with remaining mint. Serve warm or hot. If desired, serve with ice cream or creme fraiche. If desired, garnish servings with sprigs of fresh mint.

Place rack in center of oven and preheat to 350 degrees. Generously grease two 9-inch cake pans with butter or solid vegetable shortening, then dust with flour. Shake out excess flour. Set aside.

Place cake mix, sour cream, water, oil, eggs and vanilla in large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop machine and scrap down sides of bowl. Increase mixer speed to medium and beat 2 minutes. Divide batter between two pans. Bake 28 to 32 minutes, or until cake springs back when lightly pressed with a finger. Cool 10 minutes in pans set on wire racks. Run dinner knife around edge of cake and invert onto cooling rack. Cool.